Minifactory (restaurant & grocery) homes V Smiley Preserves (honey sweetened jam company) in downtown Bristol, Vermont. This hybrid cafe, bakery, grocery and production model hums with daily activity.

The dining room is non-traditional, offering different services on weekends vs. weekday and welcoming a mix of daily regulars and folks traveling to Minifactory as a destination where guests enjoy comforting and surprising food, peruse the jam shelves and shop our neighbors on the block from vintage furniture, candle makers, to old school pizza and a book shop that sells guitars and art supplies. 

The small, but fabulous town of Bristol Vermont is located in Addison County. The area is agricultural and adjacent to the mountain communities of Lincoln and Starksboro. We are a 40 minute drive to Burlington, 25 minutes to Middlebury.Executing a range of breakfast and lunch menu items. 

Minifactory’s unique qualities:
1) We specialize in making accessible food, meals that comfort and fit special diets like grain and gluten free. 
2) As a community oriented restaurant, we offer long service hours and a diverse menu from breakfast sammy’s to intricate composed dishes with an emphasis on vegetables and sauces. We source local meat and use it sparingly to keep menu price point at reasonable levels. 
3) The kitchen and menu are designed for execution by 1 to 3 cooks depending on time of day and business levels, which range tremendously day to day (Thursdays tend to be quiet) and by time of day (tickets are sparse 8-9:30 AM and then gradually ramp up). For much of the shift, it is a stationless kitchen; you are grilling, sauteing, composing vegetable dishes and sometimes concurrently prepping and/or running food to customers, making this a great role for someone who wants to participate in a big swathe of business from getting face time with customers to working collaboratively and concurrently with a team of 3 prep/line cooks and front of house folks, to execute the day’s service. 
4) We run 3 menus over the course of the week. A very simple, garde manger, oven and griddle-based menu for Mondays & Thursdays, an all day more brunch focused menu Fri-Sunday, plus a snack menu after 2 PM Fri-Sun, which is mostly handled by the owner, V Smiley while the daytime kitchen gets flipped and broken down. 
5) We run without a dishwasher position with front and back of house sharing washing up duties throughout the day. We have found the restaurant runs more smoothly, equitably and collaboratively by sharing this work with each other. 
6) We are produce specialists with several tons of fruit and vegetables from local farms flowing through Minifactory and V Smiley Preserves - you will learn about our local food shed, meet farmers and producers, and work with unusual ingredients like mulberries, quince, specialty citrus, edible flowers and what vegetable/fruit varieties work for what applications.